Справочник Пользователя для Thermador CJ302
CJ Oven Care and Use Manual
Lower Oven Features
Page 48
Convection Roast Chart – Lower Oven
Total Time
30 to 40 min.
35 to 45 min.
35 to 45 min.
MEAT AND POULTRY –
RACK
OVEN
COOK
PROBE
DONENESS
CARVING
UNCOVERED PAN
LEVEL
TEMPERATURE
TIME
TEMP
TEMP
Beef:
Minutes Per lb.
Standing Rib
2
325
°
F (163ºC)
135
°
F (57ºC) Med Rare 145ºF (63ºC)
3 to 6 lbs.
28 to 32
140
°
F (60ºC) Med
150
°
F (66ºC)
6 to 9 lbs.
160
°
F (71ºC) Well
170
°
F (77ºC)
Boneless rib
2
325
°
F (163ºC)
135
°
F (57ºC) Med Rare 145ºF (63ºC)
I to 4 lbs.
30 to 33
140
°
F (60ºC) Med
150
°
F (66ºC)
160
°
F (71ºC) Well
170
°
F (77ºC)
Sirloin, boneless
2
325
°
F (163ºC)
135
°
F (57ºC) Med Rare 145ºF (63ºC)
Rump, eye
30 to 33
140
°
F (60ºC) Med
150
°
F (66ºC)
3 to 6 lbs.
160
°
F (71ºC) Well
170
°
F (77ºC)
Tri-Tip
2
425
°
F (219ºC)
135
°
F (57ºC)
Med Rare 145ºF (63ºC)
Tenderloin
140
°
F (60ºC)
Med
150
°
F (66ºC)
I-1/2 to 3 lbs
160
°
F (71ºC) Well
170
°
F (77ºC)
Chicken: 3 to 5 lbs.
Minutes Per lb.
Unstuffed
3
375
°
F (190ºC)
18 to 21
175ºF (79ºC)
Thigh
175ºF (79ºC)
Stuffed
3
350
°
F (177ºC)
18 to 21
Minimum Safe Temp. for Stuffing 165
°
F (74ºC)
Pieces
3
375
°
F (190ºC)
Total Time
165ºF (74ºC)
Breast
170ºF (77ºC)
60 minutes
175ºF (79ºC)
Thigh
175ºF (79ºC)
Cornish game
Total Time
Breast and
hens
2
350
°
F (177ºC)
60 to 90 minutes 180
°
F (82ºC)
thigh
180
°
F (82ºC)
Meatloaf
Total Time
I to 2 lbs.
2
350
°
F (177ºC)
60 to 75 minutes 170
°
F (77ºC)
Well
170ºF (77ºC)
Lamb:
Minutes Per lb.
Leg
4 to 8 lbs.
4 to 8 lbs.
1
325
°
F (163ºC)
24 to 30
135
°
F (57ºC)
Med Rare 145ºF (63ºC)
Rack of Lamb
1 to 3 lbs.
1 to 3 lbs.
1
325
°
F (163ºC)
30 to 35
135
°
F (57ºC)
Med Rare 145ºF (63ºC)
Pork:
Minutes Per lb.
Loin
4 to 6 lbs.
4 to 6 lbs.
2
325ºF (163ºC)
32 to 35
155
°
F (68ºC)
WeII
160ºF (71ºC)
Shoulder
3 to 5 lbs.
3 to 5 lbs.
2
325ºF (163ºC)
32 to 35
155
°
F (68ºC)
WeII
160ºF (71ºC)
Turkey:
Minutes Per lb.
Whole,
8 to 15 lbs.
Unstuffed
Unstuffed
2
325ºF (163ºC)
9 to 12
170ºF (77ºC)
Thigh
175ºF (79ºC)
Stuffed
2
300
°
F (149ºC)
10 to 15
Minimum Safe Temp. for Stuffing 165
°
F (74ºC)
Whole
16 to 24 lbs.
16 to 24 lbs.
Unstuffed
I
325
°
F (163ºC)
7 to 11
170ºF (77ºC)
Thigh
175ºF (79ºC)
Stuffed
1
300
°
F (149ºC)
10 to 12
Minimum Safe Temp. for Stuffing 165
°
F (74ºC)
Breast, with bone
5 to 7 lbs.
2
325
°
F (163ºC)
16 to 21
165ºF (74ºC)
Breast
170ºF (77ºC)
Veal:
Minutes Per lb.
Loin (bone in)
2 to 4 lbs.
2
325
°
F (163ºC)
32 to 34
155
°
F (68ºC) WeII
160ºF (71ºC)